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Simple Watermelon Ice Cream
Recipes
Simple Watermelon Ice Cream
8 servings
6 hours, 15 minutes total (Active 10 minutes)

Ingredients

  • 1-inch piece fresh ginger
  • 2 cups fresh watermelon chunks
  • 4 fresh mint leaves
  • 3 cups heavy whipping cream
  • 1 (14 oz) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • Plastic wrap

Steps

    1. Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth. Add mint leaves; blend until combined.
    2. Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on HIGH until stiff peaks form. Pour in 1 cup watermelon mixture slowly, while continuing to beat on HIGH, until combined.
    3. Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)

Amount per ⅛ recipe serving: Calories 480, Total Fat 37g, Sat Fat 23g, Trans Fat 1g, Chol 120mg, Sodium 210mg, Total Carb 33g, Fiber 0g, Sugars 32g, Protein 7g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 0%